Ayurvedic Green Soup
I went to Kripalu for the first time this past spring and had a soup there that changed my life.
Kripalu is an amazing place and if you’ve ever thought about going you should do it. I was there to create content with my teacher, Kathryn Budig of Haus of Phoenix.
One of the things that stood out to me most about Kripalu is the silent dining room and that breakfast itself is an entirely silent meal. There was also an Ayurvedic hot bar and that’s where i discovered this green soup. There was someting really special about devouring a bowl of this clean green soup in the silent solitude of a place that has greeted so many spiritual seekers.
What’s interesting about Kripalu is that before it was a yoga and mindfulness retreat it was a monastery. It made my heart sing to think about being in community with that many like minded souls for so long. That’s pretty rare in the United States because many of our centers for spiritual healing are relatively new. America has not always valued spirituality which makes us different from other parts of the world and honestly spits in the face of the heritage of Indigenous spirituality that has continued to hold down the land that some of us call the United States.
Anyway, here’s the soup recipe. Mine is an adaptation of two recipes I found when I got home from Kripalu and realized I needed to start drinking this every day. One recipe is by Four Nights A Week and the other is from Kripalu’s School of Ayurveda.
Ingredients:
1 Quart of Veggie Broth
12 oz of broccoli, chopped
2-3 stalks of celery, chopped
2-3 cups fresh spinach
1/2 tsp black pepper
1 tsp ground tumeric plus extra for serving
Salt to taste
Fresh lemon juice
Red Pepper Flakes
Bring vegetable broth, turmeric and black pepper to a boil. Add your celery and broccoli, let them get soft (about five minutes or less) then add the spinach and just let it wilt.
Take the pan off heat and ladle everything into a blender (or use an immersion blender) and blend until smooth. To serve, pour a little bit into a pot, thin it out with water, and heat through. Top it with lemon juice, red pepper flakes, turmeric and serve.